MONASTIC PAPUDA

1.	Papuda Cream.
2.	Mix the yogurt with the egg, oil, salt and beat well.
3.	The taste should be subacidic, add a little lemon if necessary.
4.	The texture should be thick.
5.	Filling.
6.	Take the crab claws and cut them into small pieces before they defrost thoroughly.
7.	Roast them with oil and salt for a long time, until their colour changes.
8.	Then add the onion to wilt, (be careful not to add the onion from the beginning because it will brown).
9.	Add the appropriate amount of water and bring to a boil.
10.	Then add the rice, bring it to a boil for a couple of minutes and finally, as soon as we turn off the heat, add the mint.
11.	Pour the filling into a pyrex or baking pan. Make sure that the filling does not exceed a maximum of 4 cm.
12.	Finally, add a thin layer of cream mixture, which you have already prepared, on top of the rice and drizzle with oil.
13.	Bake in a moderate preheated oven for one hour, until golden brown (80° c below - 130° c above) and serve hot.
14.	Tip:
15.	Care should be taken to ensure that all the ingredients do not reach the rim of the pyrex or baking dish, so as not to spill oil.
16.	For a good success, the rice must be grained after cooking.

	For the filling.For the filling.
	4 ½ kg, crab claws (maybe much less)300 g, crab claws
	8 kg, carolino rice1 teaspoon of carolino rice
	4 kg, finely chopped onion, dry or freshalmost 1 tsp, finely chopped onion, dry or fresh
	saltsalt
	4 water cups of mint (Attention no other herbs such as dill, parsley etc.)½ water cup of mint (Attention no other herbs such as dill, parsley etc.)
	3 ½ kg, oil1 wine cup of oil
	For the cream.For the cream.
	2 kg, drained yoghurt mixed cow-sheep's milk½ glass of drained yoghurt mixed cow-sheep's milk
	5 eggs1 egg
	SaltSalt
	4 wineglasses of oil1 wineglass of oil
	3 lemons1 lemon